Marla Sganzerla

Universidade Estadual de Campinas (UNICAMP)

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Helena Teixeira Godoy

Universidade Estadual de Campinas (UNICAMP)

Carlo Bicchi

University of Turin

Lorenzo Boggia

University of Turin

Patrizia Rubiolo

University of Turin

Barbara Sgorbini

University of Turin

Rui Carlos Zambiazi

Universidade Federal de Pelotas

Cecilia Cagliero

University of Turin

José Teixeira Filho

Universidade Estadual de Campinas (UNICAMP)

F. F. Paiva

Universidade de Uberaba

Paula Becker Pertuzatti

Universidade Federal de Mato Grosso

Cooperative Institutions

Universidade Estadual de Campinas (UNICAMP)

Universidade Federal de Pelotas

Departamento de Ciência e Tecnologia

University of Turin

Pontifícia Universidade Católica de Campinas

Hospital de Clínicas da Unicamp

Universidade Federal de Santa Catarina

Universidade Federal do Rio Grande

Instituto Federal Sul-rio-grandense

Universidade Federal de Santa Maria

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Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense

Marla Sganzerla

Capsicum chinense

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Citations (0)

Fast method for capsaicinoids analysis from Capsicum chinense fruits

Food Research International (2014)

Marla Sganzerla Janclei Pereira Coutinho Arlete Marchi Tavares de Melo Helena Teixeira Godoy

Chili peppers are widely utilized in the world as savory food additives due the pungency induced by the capsaicinoids. Also, these compounds have functional properties as antimutagenic, antitumoral, antioxidant and analgesic. These characteristics increase the interest in this compound class, hence the capsaicinoid analysis must be reproducible and accurate. This study aimed to develop and validate a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits. The extracts were obtained after an optimization step that indicated the condition 100% of methanol and 10min on ultrasound assisted extraction. The analyses were carried out in an ultra high performance liquid chromatographic system with detection by a photo diode array and mass spectrometer. The analytical method developed permits the separation of 8 capsaicinoids in 4min of time analysis expending only 2mL of solvent as mobile phase. The validation parameters evaluated for the method show the effectiveness and satisfactory performance to answer the analytical needs of this research area, presenting low values to relative standard deviation in repeatability and reproducibility and recoveries ranged from 88 to 112% for capsaicin and 89 to 109% for dihydrocapsaicin. In the extracts from different accessions of C. chinense fruits analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156-1442μgg-1 and 26-478μgg-1 of fresh fruit, respectively, showing the large application of this method for quantification of the two major capsaicinoids in fast routine analysis and may be used to determine the concentrations of other minor capsaicinoids once appropriate standards are available.

Pungency

Repeatability

Capsaicin

Capsicum chinense

10.1016/j.foodres.2014.08.003

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Citations (81)

Multivariate Optimization of Volatile Compounds Extraction in Chardonnay Wine by Headspace-Solid Phase Micro Extraction and Gas Chromatography Coupled with Tandem Mass Spectrometry

American Journal of Analytical Chemistry (2016)

Sabrina de Bona Sartor Marla Sganzerla José Teixeira Filho Helena Teixeira Godoy

A method for optimization of extraction of volatile compounds in Chardonnay wine was developed using headspace-solid phase microextraction (HS-SPME) and gas chromatography coupled with triple quadrupole tandem mass spectrometry (GC-MS/MS). Optimization of the HS-SPME conditions, temperature (T, °C) and extra-ction time (t, minutes), was carried out using a 22 factorial central composite rota- tional design (CCRD). Total area of chromatographic peaks of nineteen compounds was monitored in order to identify the best response and the data was collected on multiple reaction monitoring (MRM) mode. The mathematical model that describes the response surface for the CCRD was validated using the analysis of variance (ANO VA) with 95% of confidence level. This model showed a lack of fit based on mean square pure error ratios for each response, in which Fcalculated was 2.23 higher than Ftabulated. Even though the models cannot be rigorously used to make quantitative predictions, the coefficients of the model, especially the linear ones, are useful for understanding systematic behaviour of the response values as a function of the factor levels. Multivariate statistical design can be used in optimization of HS-SPME extraction parameters with reduced number of experiments and can be useful in sampling method of volatile compounds of Chardonnay wines analysis by CG-MS/MS. The optimal condition achieved in this method was 30°C and 45 minutes of extraction.

Solid-Phase Microextraction

10.4236/ajac.2016.710064

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Citations (2)

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

Talanta (2017)

Stefany Grützmann Arcari Vinícius Caliari Marla Sganzerla Helena Teixeira Godoy

A methodology for the determination of volatile compounds in red wine using headspace solid phase microextraction (HS-SPME) combined with gas chromatography-ion trap/ mass spectrometry (GC-IT/MS) and flame ionization detector (GC -FID) was developed, validated and applied to a sample of Brazilian red wine. The optimization strategy was conducted using the Plackett-Burman design for variable selection and central composite rotational design (CCRD). The response surface methodology showed that the performance of the extraction of the volatile compounds using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber is improved with no sample dilution, the addition of 30% NaCl, applying an extraction temperature of 56 °C and extraction time of 55 min. The qualitative method allowed the extraction and identification of 60 volatile compounds in the sample studied, notably the classes of esters, alcohols, and fatty acids. Furthermore, the method was successfully validated for the quantification of 55 volatile compounds of importance in wines and applied to twelve samples of Merlot red wine from South of Brazil. The calculation of the odor activity value (OAV) showed the most important components of the samples aroma. Ethyl isovalerate, ethyl hexanoate, 1-hexanol, octanoic acid and ethyl cinnamate had the greatest contribution to the aroma of the wines analyzed, which is predominantly fruity with the presence of herbal and fatty odors.

Ethyl hexanoate

Solid-Phase Microextraction

Flame ionization detector

Central composite design

Sample Preparation

Divinylbenzene

10.1016/j.talanta.2017.06.074

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Citations (95)

Determination of free and glucosidically-bound volatiles in plants. Two case studies: L-menthol in peppermint (Mentha x piperita L.) and eugenol in clove (Syzygium aromaticum (L.) Merr. & L.M.Perry)

Phytochemistry (2015)

Barbara Sgorbini Cecilia Cagliero Alberto Pagani Marla Sganzerla Lorenzo Boggia

Syzygium

Methyl eugenol

Thymol

10.1016/j.phytochem.2015.06.017

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Citations (21)

Optimisation of Headspace Solid-Phase Microextraction (HS-SPME) Parameters for the Analysis of the Brazilian Chili Pepper (Capsicum chinense) Volatile Fraction

Marla Sganzerla Cristiano Augusto Ballus Stefany Grützman Arcari Itallo Dirceu Costa Silva José Teixeira Filho

Characterising the aroma of foods is challenging because of the large number and variety of volatile compounds and the matrix complexity. Headspace solid-phase microextraction (HS-SPME) is usually employed for volatile compound extraction. Capsicum chinense peppers are important in Brazil because their characteristic aroma is fundamental to several traditional dishes. The optimal HS-SPME extraction temperature and extraction time for Brazilian Capsicum chinense fruits (Habanero peppers) for the gas chromatography-mass spectrometry (CG-MS) analysis. A central composite design and Derringer's desirability function were used to simultaneously evaluate the 'total sum of the peak areas' and 'number of extracted compounds' responses. The optimal results were achieved using divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fibre at 40°C with an extraction time of 30 min. Eighty-two compounds were identified, and the most abundant compounds were hexyl isovalerate, cis-hexenylisovalerate, hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, longifolene, and 2-methyl-1-tetradecene. 2,3-Dimethylcyclohexanol and longifolene were detected in Habanero peppers for the first time.

Solid-Phase Microextraction

Fraction (chemistry)

Chili pepper

10.9734/bpi/cpafs/v7/8712a

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Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems

LWT (2015)

Paula Becker Pertuzatti Marla Sganzerla Andressa Carolina Jacques Milene Teixeira Barcia Rui Carlos Zambiazi

The present study aimed to identify and compare the content of tocopherols, ascorbic acid and carotenoids in yellow passion fruit grown under different cultivation systems. The passion fruits were obtained from two systems: an organic system and a conventional system. Samples from both systems were obtained in 2008. The tocopherols, carotenoids, and ascorbic acid analysis were carried out using high-performance liquid chromatography. The results showed that the passion fruit grown under the organic cultivation approach contained a higher content of tocopherols than those cultivated using conventional methods (0.061 and 0.052 mg of tocopherols.100 g−1 of fresh fruit, respectively). The major component in the samples produced by both systems was γ-tocopherols, which were found at a concentration of 0.045 mg·100 g−1 in the organic fruits and 0.042 mg·100 g−1 in the conventional fruits. The amount of total ascorbic acid was 2.3 × 102 and 1.9 × 102 mg·100 g−1 in the samples from the organic and conventional systems respectively. The quantification of individual carotenoids in both the organic and conventional passion fruit was 13.99 mg·100 g−1and 25.10 mg·100 g−1 respectively. The conventional passion fruit contained double the content of the carotenoids present in the organic fruits. β-Criptoxanthin was the main carotenoid found in both fruits.

Passion fruit

Organic acid

10.1016/j.lwt.2015.05.031

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Citations (90)

Degradation of Tocopherols in Rice Bran Oil Submitted to Heating at Different Temperatures

Journal of Chromatographic Science (2009)

Mariângela H. Bruscatto Rui Carlos Zambiazi Marla Sganzerla Vanessa Ribeiro Pestana Deborah Murowaniecki Otero

The objective of this study has been to evaluate the stability of alpha-, (gamma+beta)-, and delta-tocopherols in rice bran oil chemically refined submitted to heating in a heater without air circulation and shielded from light, at temperatures of 100 degrees C and 180 degrees C. The collection of samples took place after 48, 96, 144, 192, 240, 336, and 432 h of heating and were stored in amber-colored flasks and frozen (-18 degrees C). The analyses of tocopherols took place in accordance with the method by Chen and Bergman (2005), with slight modifications, utilizing a system of high efficiency system of liquid chromatography. It was observed that the alpha-tocopherol is present at higher concentration in rice bran oil (328.4 mg/kg), followed by (gamma+beta)-tocopherol (99.1 mg/kg), and delta-tocopherol (7.7 mg/kg). The alpha-tocopherol in rice bran oil submitted to 100 degrees C showed a reduction of 28.65% at the end of 432 h of heating whereas when submitted to 180 degrees C temperature; its reduction was of 100% at the end of 240 h of heating. The contents of (gamma+beta)- and delta-tocopherol in rice bran oil at the end of 432 h of heating at 100 degrees C was of 79.9 and 6.4 mg/100 g, respectively.

Rice bran oil

alpha-Tocopherol

Vegetable oil

10.1093/chromsci/47.9.762

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Citations (52)

Technico-agronomic measures for the control of Botrytis and Fusarium in gladiolus.

Evandro Roberto Baldacci Marla Sganzerla

Gladiolus

Botrytis

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